Sweet Dumpling Squash with Basil-Oregano Rice Vinegar

This post was generously underwritten by Mizkan. As always my comments and opinions are my own.

This morning, while driving the kids to school, I saw tons of pumpkins growing on the side of the road. The bright orange and greens covered the fields as a reminder Fall is here, and with it, a new palette of colors, flavors and aromas.

I do like Fall, not just because the weather is cool and nice, but because this is the season for pumpkins and squash. A few weeks ago I was visiting a farm on the Central Coast of California and ended up with a basket full of squash of different shapes, colors and sizes. They looked so pretty that I didn’t want to cook them! That would be a waste so I took a couple sweet dumpling squash and created a dish with the help of Nakano’s oregano-basil rice vinegar. The sweetness of the vinegar tastes divine with the fresh and strong flavor of the squash.

Sweet Dumpling Squash with Basil and Oregano Rice Vinegar

Serves 4

2 sweet dumpling squash

1/3 cup of red onion, sliced

1 T butter

6 T Nakano Seasoned Rice Vinegar with Basil and Oregano

Salt and peeper to taste

Fresh lemon thyme (optional)

Slice the squash and, following your microwave instructions, cook until soft. You can also bake them, or roast them, if you prefer. In a pan over medium heat, melt the butter, add the red onion and cook until the onion is soft, approx 5 minutes.

Peel the squash, cut into pieces and add to onion and butter. Mix and cook until flavors are combined, approx 3-4 minutes. Turn off the heat and add Nakano rice vinegar, salt and pepper to taste. Sprinkle a few lemon thyme leaves on top if you wish.

It makes a perfect side dish.

Don’t be afraid to experiment with new flavors, specially when cooking vegetables. I have found vegetables with rice vinegar make a perfect pair, and with the great variety of rice vinegar flavors available the possible combinations are endless.